Orzo and lentil salad
Orzo and Lentil SaladThis article was published by: Matthew
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- 1 cup tiny green (French) lentils
- 3/4 cup orzo pasta
- 2 Tablespoons curry powder
- 1 Tablespoon granulated garlic
- 1 Tablespoon cumin powder
- 2 Tablespoons soy sauce
- 1/4 cup red wine vinegar
- 1 to 2 cups vegetables of choice (cut to size of orzo)
- Zest from 1 orange
- Juice of 2 lemons
- Salt and pepper to taste
Wash and cull the lentils, as they are a raw product (we use organic and culled ones, but if you cannot find this type of lentil, please check them and remove any small pebbles, etc.). Place the lentils in a saucepan and cover with 2 inches of water. Bring to a boil and then simmer, covered, for 20 to 25 minutes They should be tender yet still firm (this is why the Petite French Lentils work so well). Drain any excess water and chill. Orzo should be treated the same as other pastas, they just cook faster as they are smaller. The orzo should be added to boiling, salted water for about 10 minutes and then drained. Oil and chill the orzo. Combine the orzo with the lentils in a large mixing bowl. Add the spices, soy sauce, vinegar, vegetables, orange zest, and lemon juice. Mix well and chill.
This “base” is compatible with virtually any type of vegetables. Carrots, celery, corn, red and green bell pepper, etc. need to be blanched before adding them to the orzo and lentil mix. Caramelized onions also work well in this salad. Zucchini and yellow squash need not be blanched before adding, but make sure that they are sliced thinly.
Reference: Orzo and lentil salad
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